Yeah, I really am on a diet but honestly, I only had one bite! Oh, I looked at them a lot, photographed them even more, and then smelled them all afternoon while they were cooling but I only ate one bite and that was only in my capacity as a responsible blogger. My mother-in-law invited us for dinner and I decided I would bring these. It is either a Persian custom or a particular aversion to my dessert cooking but whenever I have a dinner party and invite the in-laws one of them always shows up with an uninvited dessert. What's up with that? Don't they think I plan a dessert when I make up a menu? I don't spend hours planning, shopping and cooking just so the crowning glory of the event can be from the kitchen of someone else! Anyway, you can't fight culture and they mean no malice so my way of adapting? I have decided that turn-about is fair play! If you can't beat 'em, join 'em! Now I just show up at her house with unannounced treats of my! Another great solution that allows me to cook but indulge.
Peanut Butter Filled Chocolate Cupcakes
(adapted from Martha Stewart's Cupcakes)
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter in chunks
- 6 ounces semisweet chocolate broken up
- 1/2 granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
For the peanut butter filling:
- 4 T unsalted butter, melted
- 1/2 powdered sugar
- 3/4 cup smooth peanut butter (get the kid's stuff)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
Preheat oven to 325 and line a standard cupcake tin with papers. Whisk together flour, baking powder, and salt. Put butter and chocolate in a bowl over boiling water (see photo) and stir until melted. Remove and let cool slightly. Whisk into chocolate mixture the granulated sugar. Add eggs, and stir until smooth. Add vanilla. Lastly, stir in chocolate mixture.
In a separate bowl make the peanut butter mixture by combining all ingredients and stirring until smooth.
Assemble cupcakes by spooning in 2 T of the chocolate batter into each cup. Follow this with 1 T of peanut butter. Repeat with 1 T of chocolate batter and then 1 teaspoon of peanut butter. (See photo. ) Swirl the batter with a toothpick before baking for 30 minutes or until the point where a toothpick comes out with only a few moist crumbs. (Note: Martha's recipe calls for 4o minutes which would turn these to hockey pucks. Be careful here.)
No frosting necessary here. (Or so I'm told!)
I bought this cookbook the first day it was out but this is the first recipe I have made from it. I hope the other recipes don't have the same misleading cooking time. Perhaps I surf on over to the Martha Stewart Cupake club for a looksie and read up before I make anything else. They are 50 some-odd baker/bloggers who all bake the same cupcake from the book and post and discuss the results on their blogs. Its quite fantastic to see all their creations show up on the web at the same time. Next up they are doing Jumbo Cream-Filled Chocolate Cupcakes. Hmmm...